Scallion bread

In today's world, Scallion bread continues to be a relevant topic that arouses interest and debate in society. With the advancement of technology and globalization, Scallion bread has taken a fundamental role in people's daily lives. From its impact on the economy to its influence on interpersonal relationships, Scallion bread has become a recurring topic of conversation in different areas. Throughout history, Scallion bread has evolved and adapted to political, social and cultural changes, generating a wide range of perspectives and opinions on the matter. In this article, we will explore different aspects related to Scallion bread, analyzing its importance and impact on today's society.

Not to be confused with Cong you bing.
Scallion bread
Typebread
CourseDessert
Place of originTaiwan
Main ingredientschopped scallion, lard

Scallion Bread (Chinese: 蔥花麵包; pinyin: Cōng Hūa Mìan Bāo) is a popular snack in Taiwan, commonly enjoyed as a breakfast item or a light snack. Characterised by its green onion topping and use of traditional lard, this bread has a soft, fluffy texture and a distinctive aroma and can be found in bakeries across Taiwan.

History

Taiwanese bread-making has its roots in the post-Japanese colonial era. During this time, some local bakeries embraced Western influences while others remained true to traditional flavours. Bread did not gain significant popularity in Taiwan, a rice-dominated culture, until after World War II and the Korean War. The presence of the U.S. military in Taiwan led to the establishment of bread baking training programmes, as American soldiers were unaccustomed to local steamed buns. During that time, resources were scarce, so the ingredients for bread were mostly locally available items, which led to the creation of the scallion bread. Packed with green onions and traditional lard seasoning—both staples in Taiwanese cuisine—the scallions develop a charred fragrance when baked at high temperatures, while the brushed egg wash forms a crispy edge.


References

  1. ^ "【台味募集】盤點8款台式麵包，自帶老靈魂的內餡，讓人念念不忘的兒時回憶" (in Chinese (Taiwan)). Eslite Bookstore. 2024-02-24.
  2. ^ 林秀娟 (2023-07-09). "進擊的台式麵包！6款喚醒兒時記憶的甜香滋味" (in Chinese (Taiwan)). Business Weekly.
  3. ^ "他好奇哪種台灣麵包最有代表性？ 網推這兩款「台灣獨有」" (in Chinese (Taiwan)). United Daily News. 2020-10-09.
  4. ^ "青蔥麵包 吃出台灣人情味" (in Chinese (Taiwan)). Money Weekly. 2012-07-05.
  5. ^ 張瓊方. "戀戀台灣麵包味" (in Chinese (Taiwan)). Taiwan Panorama.
  6. ^ Chen, Mingzhong (2023). Classic Unbeatable Taiwanese Bread: 1 Dough Recipe + 38 Flavors + 12 Shaping Techniques + Nearly 800 Comprehensive Step. ISBN 978-6267064641.
  7. ^ 張瓊方 (2011-02-25). "古早麵包「四大天王」　菠蘿、蔥花爭冠！" (in Chinese (Taiwan)). TVBS News.
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